Lemon Cranberry Hot Cross Buns
This year I thought I’d try a variation on myprevious breadmaker recipe. The dough for these Lemon Cranberry Hot Cross Buns is also made in a bread machine and follows much the same procedure as before, but with some little differences which create a subtle, yet distinctly different result. The cranberries & lemon zest gave them a nice zingy flavour. These ones are also dairy free.
The main thing is that everyone really loved them and demanded that I immediately should make a second batch!
Ingredients
Method
- Attach the kneading blade (if you have one) onto the bread machine spindle then add all the dough ingredients into the bread pan in the above order.
- Select the appropriate kneading setting as per your machine’s instructions. This is normally about 2 – 2½ hours. If it has an auto dispenser put the dried fruit into it, otherwise add them when indicated by the machine.
- When the cycle completes, take out the dough and divide them into eight equal ball shapes. Put them on a lightly greased baking tray which you should put into a warm place (about 40°C) to allow to prove. They ought to take about ½ an hour to more or less double in size.
- Meanwhile make the paste: of flour & water which you then pipe onto each bun to make the crosses. Preheat the oven to 220°C.
- Pop the tray of buns into the oven for about 15 minutes – just keep an eye on them and take out when they’re nicely golden brown.
- Meanwhile make the glaze: squeeze the lemon into a small pan, then add the sugar and bring to a simmer – stirring until syrupy – then brush onto the buns while they’re still piping hot!